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99634024_A_ML.qxp
14/09/2006
FOOD
Whatever the quantity
Northern pike
Cod
Sea bream
Haddock
Herring
Pollack/
black cod
Monkfish
Mackerel
Atlantic cod
Skate
Red mullet
Red mullet/Sole
Spotted dogfish
Salmon
Tuna
Trout
,
whole (1 kg)
Beef
Pork (filet mignon)
Poultry
(breasts, filets)
(stuffed)
Sausages
Boudins
Start with very
fresh eggs kept
at room tem-
perature
Place directly in a dish then cover with water or milk. The steam is not enough to
saturate these inflating foods. Place a sheet of aluminium foil on the dish to prevent
water droplets from falling in.
Rice pudding
Farina
40
14:21
Page 40
Cooking chart
TIMES
°C
25 to 30 min.
85
13 to 15 min.
85
85
20 to 25 min.
15 min.
75
20 min.
85
15 to 20 min.
85
15 min.
80
20 min.
85
15 min.
75
25 to 30 min.
80
15 min.
80
10 min.
75
20 min.
85
85
15 to 20 min.
20 to 25 min.
100
100
20 to 25 min.
100
15 to 30 min.
25 min.
100
20 to 25 min.
100
25 min.
95
20 min.
90
90
10 to 15 min.
Soft-boiled: placed directly on the grid.
7 min.
100
8 min.
100
10 to 12 min.
100
5 to 6 min.
100
90
100
30 min.
100
20 min.
PREPARATIONS
whole (1 kg)
steaks (180 g)*
whole (1kg)
filets
whole (200 g)
steaks (180 g)
depending on thickness
whole (250 g)
filets
whole (200 g)
filets
thick steaks
(6 to 10 cm in length)
steaks (180/200 g)
steaks (180/200 g)
whole (200 g)
13 to 15 min.
Roast 800 g: 55 to 60 min.
Chicken thighs: 35 to 40 min.
Roast turkey: 50 to 60 min.
400 g piece
Medium-boiled: placed directly on the grid.
Hard-boiled
Fried: broken in an individual dish placed on
the grid and covered with cooking wrap.
Poached: See detailed recipes.
100 g rinsed rice - 20 cl
milk - 2 T. sugar
200 g (1/4 litre water)
NOTES
• *Steaks: Round
slices of fish of 2
to 3 cm in thick-
ness (180/200g)
per person.
• Insist on very
fresh products.
•
Place
whole
fish in the dish as
is or on bay lea-
ves, fennel or
other
aromatic
herbs.
• As
soon
as
cooking is com-
plete,
remove
the skin, which
will detach easily.
• Then brown
under the grill
in another
dish.*
• Fluff with a fork
when cooking is
complete.
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